Course detail
Analytical chemistry of foods and natural products I
FCH-BC_ACP1Acad. year: 2019/2020
During the lectures, students are acquainted with the proper operation of the analytical laboratory, with the methods of sample preparation for analysis, with the basic principles of chemical and instrumental analytical methods and with the specific methods of analysis of various food ingredients.
Language of instruction
Number of ECTS credits
Mode of study
Guarantor
Learning outcomes of the course unit
Prerequisites
Co-requisites
Planned learning activities and teaching methods
Assesment methods and criteria linked to learning outcomes
Course curriculum
2. Water, elemental analysis
3. Carbohydrates
4. Lipids, terpenes, steroids
5. Amino acids, peptides, proteins
6. Nucleic acids
7. Vitamins
8. Phenolic substances, polyphenols
9. Sensitizing substances
10. Additives
11. Foreign substances
Work placements
Aims
Specification of controlled education, way of implementation and compensation for absences
Recommended optional programme components
Prerequisites and corequisites
Basic literature
Nielsen S.: Food Analysis (CS)
Otles S.: Handbook of food analysis instruments (CS)
Recommended reading
Classification of course in study plans
- Programme BPCP_CHTPO Bachelor's
specialization BT , 3 year of study, winter semester, compulsory-optional
specialization PCH , 3 year of study, winter semester, compulsory
specialization CHPL , 3 year of study, winter semester, compulsory - Programme BPCP_CHTP Bachelor's
branch BPCO_BT , 3 year of study, winter semester, compulsory-optional
branch BPCO_CHP , 3 year of study, winter semester, compulsory - Programme BKCP_CHTP Bachelor's
branch BKCO_BT , 3 year of study, winter semester, compulsory-optional
branch BKCO_PCH , 3 year of study, winter semester, compulsory - Programme BKCP_CHTPO Bachelor's
specialization BT , 3 year of study, winter semester, compulsory-optional
specialization CHPL , 3 year of study, winter semester, compulsory
specialization PCH , 3 year of study, winter semester, compulsory